The stories about Hawaii Regional Cuisine in Sunday’s Star-Advertiser reminded me of another batch of photos and documents found among my dad’s papers. Most of these date from the First Exhibit of Culinary Arts put on by the local chapter of the International Geneva Association in January 1959, although there’s one clipping from 1963. My dad was secretary of the Aloha Branch of IGA during this period.
The large ice sculptures by the Swen Rasmussen of the Royal Hawaiian Hotel were apparently a big hit, but the overall grand award in that first year went to the Princess Kaiulani Hotel and Chef Miyake, according to a list of award winners. It’s clear from the photographs that there was a bit of competition between the big hotels and other familiar names. Kapiolani Technical School, now KCC, was already big in the culinary world. There’s Leonard Rego of Leonard’s Bakery, along with M’s Ranch House, Dutch Girl Pastry Shop, The Willows, and others.
This wasn’t original island fare. Check the menu for the evening and it’s clear that French was in vogue. But it was a lively and active culinary crowd.
I wonder what happened to the Geneva Association?